Halibut fish. Halibut fish lifestyle and habitat

Halibut... This name is familiar from childhood to everyone who had time to live in the USSR, and then it was problematic to buy a halibut. Now this healthy fish is available in almost all hypermarkets, and it is available not only in the form of carcasses, but also live - you can easily choose the fish you like in an aquarium with ice.

This state of affairs has led to the fact that today halibut (baked in the oven, smoked, fried, boiled or otherwise cooked), as well as its caviar, is not at all uncommon even at the most ordinary feast.

By the way, the Russian coast-dwellers, who hunted in the northern seas, considered the “faltosin” the most desirable prey, because its fatty, dense meat was excellently salted and stored in a salted form for a long time.

Reference data on halibut

Halibut belongs to the predatory demersal fish of the flounder family. This is an amazing fish, because its length can reach 5 meters, and its weight is 350 kg.

At the same time, unfortunately, due to the excessive activity of fishermen, some types of halibut have already been included in the Red Book (in particular, white-barked halibut), despite the fact that this fish breeds very, very quickly.

Despite the fact that the halibut prefers to live in deep waters, fish rise to a depth of about 300-500 m for spawning, and the number of eggs can reach several million. And it is during the spawning period that the largest amount of halibut is caught - mainly for the sake of obtaining valuable caviar, which in its properties is very similar to black sturgeon caviar.

halibut species

Halibuts are divided into several subspecies so similar friend on the other, that sometimes it seems that these are completely different types of fish. And yet…

Types of halibut:

blond
black or blue
Asian arrow-toothed
american arrowtooth

In stores, we often meet the first two types of halibut. However, they can be caught in different oceans. If these are the waters of the Atlantic Ocean, then the fish is most likely caught with violations international standards and may be sick. But if the label is "Pacific halibut", then the fish can no doubt be bought and cooked.

The composition and useful properties of halibut

The value of halibut lies in the large amount of omega-3 unsaturated fats in the meat of this fish, and the further north the halibut lives, the more healthy fatty acids in its meat.

With a low calorie content (103 kcal per 100 g of fish), halibut is one of the most useful fish for people suffering from diseases of the cardiovascular system. Omega-3 fatty acids reduce the effects of arrhythmia, reduce the likelihood of blood clots, increase the resistance of the human body to the development of inflammatory processes and reduce the risk of atherosclerotic plaques on the walls of blood vessels.

In addition, omega-3 fatty acids can help in the treatment of cancer, as well as in their prevention. Doctors are unanimous that these acids are useful for the whole body, but most of all - human brain. Omega-3 acids are used in the treatment of macular degeneration and for the prevention of this disease.

The halibut itself is excellent in the treatment of dry keratitis (dry eye syndrome), and gives older people a good chance in the difficult task of preventing Alzheimer's disease, since omega-3 fatty acids nourish brain cells, preventing their death.

A more complete composition of halibut looks like this:

Contraindications to the use of halibut

in diseases of the gastrointestinal tract
with hepatitis
restriction of the use of smoked and salted fish for children, with exacerbation of diseases of the liver and kidneys

Halibut caviar

Halibut caviar is harvested without removing the ovary - this is a thin film in which the eggs are located, after which the caviar is immediately salted, keeping for about 10 days in wooden barrels. Further processing of halibut caviar is even more difficult: the caviar is taken out of the barrels, washed, and again placed in barrels for aging for two weeks.

Halibut caviar belongs to the partial variety due to the yastyk, and even according to appearance caviar is different from sturgeon black caviar. Firstly, halibut caviar is larger; secondly, its natural color is beige, but for sale, caviar is tinted, which does not affect its taste. And, thirdly, everything that is in halibut is also found in caviar - vitamins, minerals, omega-3 fatty acids, etc.

Nutritionists advise halibut caviar to patients with digestive problems and nutrition in general as a complete source of many substances valuable to the human body.

Of course, there are contraindications for caviar:

hypertension
duodenal disease
individual intolerance to sea and fish products

Summary

Based on the foregoing, we can draw some conclusions about halibut as a fish that is very useful for human nutrition, the meat of which contains the necessary omega-3 fatty acids in natural form. Therefore, even a small amount of halibut in your diet will keep you young and healthy longer.

The arrow-toothed Asian halibut is one of the representatives of the flounder family. This fish is found in the waters of the northern hemisphere. Fish are caught on a commercial scale, so halibut can be bought in fish stores.

This article is given Full description arrow-toothed halibut, its behavior is assessed and how to catch it is described.

The fish grows in length up to 50-70 centimeters, while gaining weight from 1 to 3 kilograms. Therefore, it is considered one of the small representatives of halibut. There are, but very rarely, individuals weighing up to 8 kilograms and up to 1 meter long.

The arrow-toothed halibut is able to live for about 30 years, which is not so short for such a fish. The body of halibut is elongated, covered with small but numerous scales. This fish is distinguished by the presence of arrow-shaped teeth. The part of the body where the eyes are located has a brownish-grayish tint.

The arrow-toothed halibut is easy to distinguish from its relatives by one feature: the upper eye is located so that it does not find the upper edge of the head.

Where does this fish live?

This type of fish is found in the Pacific Ocean and only in the northern hemisphere.

Its main habitats are:

East coast of the Japanese islands.
Japanese Sea.
Sea of Okhotsk.
Coast of Kamchatka.
Bering Sea.
Barents Sea.

How it breeds

Only on the 7-9th year halibut is ready for breeding. Spawning takes place exclusively at the depths of the Barents and Seas of Okhotsk, water by this time should have a temperature of 2 to 10 degrees.

Each female is capable of laying from several hundred thousand to 3 million eggs. It takes up to 2 weeks from the moment the eggs are laid to the moment the fry appear.

What does halibut eat

The arrow-toothed halibut is predatory fish, which feeds on living representatives underwater world. For example:

Small pollock.
Shrimp.
Squid.
Euphrasides.
Octopuses.

In turn, a variety of predators feed on the arrow-toothed halibut. Halibut fry that have appeared are the initial food for other fish species.

Behavior

The arrow-toothed halibut is a fish that lives in small flocks. At the same time, fish can be found at depths from 70 to 1.5 thousand meters. Chooses places where the bottom is strewn with stones, sand or silt. This is for large specimens. As for small specimens, they prefer much shallower depths.

This type of fish does not travel long distances. With the onset of cold weather, the fish moves to a depth where temperature regime is stable. With the arrival of spring and then summer, the halibut rises from the depths and stays closer to the surface until it gets colder.

fishing

This type of fish is of interest to fishermen, as it is considered a valuable fish. To catch arrow-toothed halibut, which can be at considerable depths, fishermen use deep-sea gear. In addition, halibut, especially in recent times interested in fishing enthusiasts.

Fishing for halibut

Amateur fishing for halibut is becoming more and more popular, including in Russia. Fishing is carried out from a boat or from a ship, and the fishing tool is spinning.

In order for fishing to be effective, you should use the following recommendations:

As a rule, halibut fishing is quite organized. To begin with, you should carefully and responsibly approach the issue of choosing a company that practices similar view recreation. It is better to use a well-known company or choose a company on the advice of those who have already gone to sea and caught halibut.
The most productive places are those areas where the sandy bottom.
Fishing in these conditions is time consuming, as halibut bites can be expected for hours.
Fishing in the open sea will require a reliable, long and, at the same time, light rod equipped with a multiplier reel.
Halibut fishing is most effective using methods such as jigging and trolling.
Halibut can bite quite unexpectedly, so you should always be ready for a bite, otherwise you can drop the tackle.
Some anglers are unable to haul a halibut out of the water due to lack of experience. If such problems exist, then you can ask other anglers for help. If this is not possible, then the caught fish can be towed to the shore.

Beneficial features

Halibut is distinguished by tasty meat, as well as the absence of bones. In addition, halibut meat contains useful substances such as vitamins and trace elements. By eating halibut meat, you can replenish the body with useful substances, which will positively affect the vital activity of the whole organism.

The presence of vitamins and minerals

A whole bunch of useful substances were found in halibut meat, such as:

Vitamin B12.
Vitamin D.
Vitamin E.
Vitamin A.
Sodium.
Potassium.
Calcium.
Magnesium.
Phosphorus.
Selenium.
Iron.

The energy value

100 grams of pure arrow-toothed halibut meat contains:

20.8 grams of protein.
2.3 grams of fat.
0.4 mg Omega-3 fatty acids.

In 100 grams of the product, a little more than 100 kcal is noted.

How to Cook Arrowtooth Halibut - Delicious Recipes

Halibut stewed with fennel

Ingredients of the meal:

4 fillets of halibut, weighing 200 grams.
Fennel - 2 tubers.
20 grams butter.
One tomato.
20 ml anise aperitif.
One orange.
One pomegranate.
150 grams of sour cream.
Lemon juice.
Ground black and white pepper.
Salt.

Cooking method

Peel and wash the fennel, then chop it along with the tomato.
Sprinkle the halibut fillet with salt and pour over the lemon juice, leaving it for 10 minutes.
Fennel and tomato are stewed in a frying pan, after which the fish fillet is sent here, filling it with an aperitif and orange juice.
The pan is covered with a lid, and the dish is stewed for 20 minutes over low heat.
After readiness, the fish is seasoned with fennel greens and pomegranate seeds.
The finished dish is served with rice and green salad.
Incredibly delicious dish.

Halibut baked with oranges and potatoes

To prepare a dish you need to have:

600-800 grams of pure halibut meat.
1 teaspoon of butter.
2 tbsp. tablespoons of vegetable oil.
Half a kilo of potatoes.
Mayonnaise.
Apples, lemons and oranges.
Salt and pepper to taste.

How the dish is prepared

Halibut fillet is salted with spices and left for 10 minutes.
The baking dish is greased with oil.
Potatoes are cut into slices.
Juice is squeezed out of the orange, and the rest of the fruit is crushed. Before this, you need to remove the peel from them.
A potato with fruit is laid out on a baking dish, and a fillet is placed on top.
The sauce is being prepared. For this, mayonnaise and ketchup are mixed, with the addition of lemon and orange juice, as well as pepper and salt.
The fish is poured with sauce, after which the dish is placed in the oven and baked until tender.
After cooking, the dish is served to the table.

Steamed Halibut Chinese Recipe

To prepare a dish, you need to stock up:

Half a kilo of halibut fillets.
3 art. spoons of sesame oil.
2 tbsp. spoons of soy sauce.
Ginger.
A few sprigs of cilantro.
Green onion.
Salt.

How to cook:

The green onion is chopped finely enough, just like the ginger.
The fish fillet is salted and sprinkled with grated ginger, after which the fish is steamed until tender.
After the fish meat is cooked, sauce and sesame oil are added on top, as well as green onion and cilantro.
The finished dish can be served at the table.

Braised halibut with fennel and whipped cream

To cook fish using this technology you will need:

2 pieces of pure halibut meat.
Half a lemon.
One sprig of fennel.
One fruit of sweet pepper.
40 grams of butter.
1 teaspoon of mustard seeds.
60 grams of dry sherry.
100 grams of whipped cream.
Also salt and pepper.

Technological stages of preparation:

Pieces of fish are treated with lemon juice, salted and peppered, with the addition of fennel, crushed sweet pepper, butter and sherry.
All this is cooked for 15 minutes, and then cooked cream is poured onto the dish.
After readiness, the dish is seasoned with sprigs of greens.
In such an appetizing form, the dish is served at the table.

Norwegian baked halibut

You will need the following ingredients:

1 kg fish fillet.
2 glasses of water.
4 parts of a glass of flour.
100 grams of butter.
One lemon.
2 yolks of chicken eggs.
Dessert wine - 2 glasses.
Half a cup of cream.
Salt and pepper.

Cooking sequence

The fish fillet is cooked until cooked and removed from the broth.
Pieces of fish are crushed into small pieces and fried in flour until golden brown.
Fried fish meat is laid out in a baking dish, with lemon juice, salted and peppered, and then placed in the oven.
The broth is mixed with wine, yolks and cream, and the whole mixture is poured over the fish.
The fish is cooked for 20 minutes, after which the dish is served to the table.

The arrow-toothed halibut is valuable fish, which is also useful, like most seafood. Thanks to tasty and healthy meat, dishes from this fish are highly valued by seafood lovers. You can not only buy fish in the store, but also participate in the process of catching it yourself. In this case, you need to be prepared for not very comfortable conditions, since halibut inhabits the waters of the northern latitudes, where it is quite cold, and in contact with water, the feeling of cold increases significantly. In addition, you also need to have patience, since halibut biting is a very rare event.

Halibut - benefits and harms to the human body (women and men)

Nutritional value, composition and calorie content of halibut

100 grams of cooked halibut contains (in% of the recommended daily intake) ():

Calorie content: 140 kcal (7%).
Carbohydrates: 0 g (0%).
Fat: 2.9 g (5%).
Protein: 26.7 g (53%).
Thiamine: 0.1 mg (5%).
Riboflavin: 0.1 mg (5%).
Niacin: 7.1 mg (36%).
Vitamin B6: 0.4 mg (20%).
Vitamin B12: 1.4 mcg (23%).
Calcium: 60 mg (6%).
Iron: 1.1 mg (6%).
Magnesium: 107 mg (27%).
Phosphorus: 285 mg (28%).
Potassium: 576 mg (16%).
Selenium: 46.8 mcg (67%).
Cholesterol: 41 mg (14%).
Omega-3 fatty acids: 669 mg.
: 38 mg.

Halibut also contains a small amount of vitamins and minerals such as folic acid, pantothenic acid, sodium, and copper.

The benefits of halibut for the human body

With a rich nutrient profile, halibut meat promotes heart health, helps fight chronic inflammation, benefits the nervous system, speeds up muscle fiber recovery, and more. Here is how halibut is useful for the human body:

1. Rich in trace elements

Halibut is an excellent source of selenium, a trace mineral with many beneficial properties that your body needs in small amounts.

A half fillet (160 grams) of halibut (which is the recommended serving size) provides more than 100% of your daily requirement for ().

Selenium is a powerful antioxidant that helps your body repair damaged cells and can reduce inflammation. It also plays an important role in thyroid health ( , , ).

In addition, halibut is a good source of many other micronutrients that promote good health, including ():

Niacin: Niacin plays a positive role in heart health and even helps prevent cardiovascular disease. It can also protect the skin from sun damage. A half fillet (160 grams) of halibut provides 57% of your daily niacin requirement ( , , ).
Phosphorus: The second most abundant mineral in your body. Phosphorus helps build bones, regulates metabolism, maintains a regular heartbeat, and more. A 160 gram serving of cooked halibut provides 45% of your daily phosphorus requirement ( , , , ).
: Magnesium is needed for over 600 reactions in your body, including protein formation, muscle movement, and energy creation. One 160 gram serving of cooked halibut provides 42% of your magnesium requirement ().
: Vitamin B12 plays an important role in the formation of red blood cells and proper function nervous system. It occurs naturally in animal products. A 160 gram serving of halibut provides 36% of your daily vitamin B12 intake ( , ).
Vitamin B6: Also known as pyridoxine, it is involved in over 100 reactions in your body. It is beneficial for the central nervous system and may improve brain function. One 160 gram serving of cooked halibut provides 32% of your daily vitamin B6 requirement ( , , ).

Summary:

One half fillet (160 grams) of halibut can provide more than 30% of your recommended daily intake of several vitamins and minerals, including selenium, niacin, phosphorus, magnesium, and vitamins B12 and B6.

2. Good source of high quality protein

One serving of cooked halibut contains 42 grams of high-quality protein, which covers 85% of the daily requirement ().

The Recommended Daily Intake (RDI) for protein is 0.8 grams per kilogram of body weight. This is enough to meet the needs of 97-98% healthy people, leading sedentary image life().

It is important to note that this amount of protein is needed to prevent deficiency. Your activity level, muscle mass and Current state health can increase your protein needs.

Protein is made up of amino acids that are involved in almost every metabolic process in your body. Therefore, getting enough protein is important for different reasons. It can help build and repair muscle, suppress appetite, reduce weight loss, and more ( , , , ).

Fish and other animal proteins are considered complete proteins. This means that they provide the human body with all the essential amino acids that your body cannot produce on its own.

Summary:

Protein plays important roles in your body, including building and repairing muscle fibers or suppressing appetite. Halibut is a source of high quality protein that can cover the whole daily requirement in this macro.

3. May be good for your heart

Cardiovascular disease is the leading cause of death among men and women worldwide ().

Halibut contains many nutrients that are good for your heart, such as niacin, selenium, and magnesium.

Although there is no RDA for omega-3 fatty acids, the recommendation for adults Adequate Intake (AP) is 1.1 and 1.6 grams for women and men, respectively. Half a fillet (160 grams) of halibut contains about 1.1 g of omega-3 fatty acids (, ,).

Omega-3 fatty acids have numerous beneficial properties in relation to heart health ( , , ).

They can help lower and increase levels of “good” HDL cholesterol. Omega-3s also help prevent blood clots (clots) from forming and lower blood pressure in people with high blood pressure ( , , , ).

Niacin, also known as vitamin B3, may help improve cholesterol and triglyceride levels ( , , ).

In addition, the high levels of selenium in halibut help reduce the risk of cardiovascular disease by reducing oxidative stress, inflammation, and preventing the formation of cholesterol plaques on artery walls ( , ).

Finally, research shows that adding magnesium to your diet can help lower blood pressure ( , , ).

Summary:

Halibut contains many nutrients that can improve your heart health and help fight cardiovascular disease.

4. Helps Fight Inflammation

The beneficial properties of halibut are also associated with a decrease in chronic inflammation in the body when consumed.

While inflammation can sometimes be good for your body, chronic low-level inflammation can be detrimental to your health.

One serving (160 grams) of halibut contains 106% of the RDI for selenium. This powerful antioxidant helps reduce oxidative stress in your body ( , , ).

Research has shown that elevated blood levels of selenium improve your immune response, while a deficiency can negatively impact immune cells and their functions ().

Omega-3 fatty acids and niacin also play a role in reducing inflammation. Niacin is involved in the production of histamine, which helps to dilate blood vessels and (,,).

What's more, studies have shown a consistent relationship between omega-3 fatty acid intake and reduced levels of inflammation. Fatty acids can reduce levels of molecules and substances that promote inflammation, such as cytokines and eicosanoids ( , , , ).

Wild halibut vs farmed halibut: what are the differences?

There are many things to consider when comparing wild-caught fish and farmed fish - each has its pros and cons ().

More than 50% of seafood produced for human consumption comes from fish farms, and it is estimated World Bank, by 2030 this number will increase to 62% ().

In order to prevent overfishing of wild fish, Atlantic halibut is grown in Canada, Iceland, Norway and the UK. This means that the fish are commercially farmed in controlled, enclosed reservoirs in lakes, rivers, oceans, or artificial reservoirs.

One of the benefits of farmed fish is that the fish is usually cheaper and more accessible to consumers than wild-caught fish. wild fish ( , , , ).

Differences in nutritional value between wild-caught and farmed halibut are negligible. Therefore, it cannot be said that halibut grown on a fish farm is worse than wild halibut.

Summary:

There are pros and cons to both ocean-caught and farm-raised halibut. Environmental reasons and overfishing, as well as price and personal preference, influence consumer choice. In terms of nutrient content, the differences are minimal.

Possible harm to halibut for the human body

As with any food, halibut also has the potential to cause problems. Here is how halibut is harmful to the human body:

Mercury levels

Mercury is toxic heavy metal, naturally present in water, air and soil.

Fish can be exposed to low concentrations of mercury due to water pollution. Over time, the metal can accumulate in the body of the fish. More big fish and those with longer lifespans often contain more mercury ().

King mackerel, Atlantic bighead, shark, swordfish, malacanthus and yellowfin tuna appear to be at the highest risk of mercury contamination.

For most people, mercury levels consumed by eating the recommended amounts of fish and fish are not a major concern.

Halibut has low to moderate levels of mercury and is considered a safe fish to eat ().

Purines are naturally produced in your body and found in certain foods.

When broken down, they form uric acid, which can contribute to gout and kidney stones in some people. Those at risk for these diseases should limit their intake of purines from certain foods (59).

According to Seafood Watch, wild Atlantic halibut is on the Avoid list due to its low abundance. It has been overfished and is not expected to recover until 2056 (66).

Pacific halibut is believed to be safe to consume due to sustainable fishing practices in the Pacific Ocean.

Summary:

There are some issues with halibut consumption such as mercury and purine levels or overfishing. However, the benefits of using it may outweigh the risks. It is better to compare the facts before making a decision.

Summarize

While the mercury and purines in halibut are low to moderate, the benefits outweigh the potential problems.
It is rich in protein, omega-3 fatty acids, selenium and other nutrients which endow it with various useful properties.
Eating farmed halibut instead of wild Pacific or Atlantic halibut can even help the environment and save populations of this fish species.
Whether or not to eat halibut is obviously a personal choice, but evidence suggests it is a safe fish.

The waters of the seas, oceans, rivers, lakes and other bodies of water are the habitat of many marine inhabitants. One of the brightest representatives of the seas and oceans is halibut. Biologists distinguish several species of this fish, which differ from each other not only in their habitat, but also in external features. Like all seafood, fish of the Flounder family contains a large amount of vitamins and minerals that have a positive effect on the body and can prevent the development of many dangerous diseases.

Nutritionists recommend that fish dishes be included in the diet of all family members. In culinary collections you can find recipes for delicious and unusual dishes that are sure to surprise you with their original taste, and professional chefs will give you the necessary advice on the right choice and processing of the product.

Description

Halibut (sea tongue) is a predatory fish from the Kambalov family that lives at the bottom of reservoirs. In summer, fish rise into the middle water column, and during the spawning period they move closer to the coastal spit, where the water depth is shallow. Under favorable environmental conditions and good nutrition, the length of the halibut can exceed two meters, and the body weight reaches 110 kg. The American arrow-toothed halibut can descend to depths of more than 1 km. Maximum age individuals in favorable climatic conditions can reach 30 years, and in some cases - 50 years.

Distinctive feature of this representative of the Kambalov family - a long body shape and the location on the right side of the head of both eyes. Skin color is dark. All types of halibut have their own distinctive features and individual external characteristics, which allow you to accurately determine the name of the species. Mollusks, capelin, pollock, cod, herring, gobies and various types of cephalopods become food for fish. Young fish feed on crustaceans and small shrimp. The diet of halibut depends on the time of year, the age of the fish and its habitat.

The method of reproduction of all halibut species is spawning. Males reach puberty at eight years of age and females at ten years of age. Spawning begins in the first month of winter and ends in May. The most favorable water temperature for spawning is +7 degrees Celsius. For laying offspring, fish choose deep pits and small depressions. The maximum number of eggs in one female is three million. The size of one egg does not exceed 0.4 cm.

Biologists note the fact that small fish have symmetrical shapes and look like ordinary fry, but in the process of growth there is a rapid increase in one side and the acquisition of a flat shape. The oral cavity and eyes are shifted to the right side of the body. The main threat to the life of this species of fish comes from seals and sea lions. Other marine inhabitants do not pose a threat to live halibut. International conservation organizations classify halibut as endangered sea depths. Commercial fishing of halibut in Russian waters is strictly prohibited. For scuba diving travel companies must have licenses and permits.

Kinds

Biologists distinguish several varieties of halibut.

Arrow-toothed species live in the waters of Asia and have a body length of not more than 75 cm, and weight does not exceed 3 kg. The body weight of some individuals can reach 10 kg. On the ocular side, ctenoid scales can be seen, and on the blind side, there is a cylindrical integument. AT oral cavity top and bottom are two rows of teeth in the form of arrows. On both sides of the head are two pairs of nostrils. The front nostril has an unusual valve, and the upper eye is in the middle of the head. This species leads a flocking lifestyle and lives on a muddy, sandy or rocky bottom. AT summer period flocks move to the upper water column, and in winter they sink to the very bottom.
Length Atlantic halibut can reach 500 cm, and body weight exceeds 300 kg. A distinctive feature is a flat body in the form of a rhombus, covered with round scales, along the edges of which there are smaller scales. The fin on the eye side is much larger than the fin on the blind side. In a large and wide oral cavity are sharp and large teeth. There is a small indentation on the caudal fin. Eye colors range from brown to black. On the skin of young fish, you can see shapeless light spots. The color of the blind side is white.

Arrowtooth

Atlantic

White-skinned look can be found in the waters Pacific Ocean. The weight of a large individual can reach 370 kg. The body shape is very elongated. The jaw consists of two upper rows of teeth and one lower row. The color of the eye part of the head can be either gray or brown with a slight greenish sheen. The skin is presented in the form of cycloid scales. A deep curve can be seen in the area of the pectoral fin. The high popularity of the halibut has led to a massive catch of fish, a significant decrease in its population and inclusion in the Red Book.
american halibut has a body length of up to 60 cm, and weight does not exceed 3.5 kg. The structure of the skin is similar Asian look, but the lateral line has a smooth and solid appearance. The jaw consists of two rows of teeth located both below and above.
Sakhalin and Far Eastern halibut- these are fish species that are under protection and are not used for industrial fishing and fall into the nets by accident.

Benefit and harm

Halibut meat represents a high nutritional value and enriches the body with a large amount of vitamins and minerals. The vitamin composition of this product is represented by the following elements:

amino acids;
fatty acid;
phosphorus;
magnesium;
selenium;
sodium;
potassium;
a nicotinic acid;
glutamic acid;
aspartic acid;
leucine;
valine;
alanine;
lysine;
arginine;
vitamins of groups A, D, B, E.

Regular consumption of seafood, which includes a large amount of vitamins and minerals, has a positive effect on the human body, namely:

rapid increase in muscle mass;
strengthening immunity;
increase in life expectancy;
recovery of the body after physical and emotional stress;
removal of excess fluid from the body;
prevention of the development of childhood rickets and osteoporosis;
rapid regeneration of the skin;
improvement of visual acuity;
prevention of early aging of the body;
increase in testosterone levels;
improvement of the circulatory system;
activation of the brain, memory and attention;
prevention of early development of senile dementia and Alzheimer's disease;
normalization of blood pressure;
excretion of excess cholesterol from the body;
prevention of the development of cardiovascular diseases;
normalization of hormonal balance in people of different ages;
elimination of harmful substances from the body toxic substances, which provide negative impact for the work of all internal organs;
restoration of the body during menopause;
normalization of heat mass;
restoration of reproductive functions;
normalization of the central nervous system;
strengthening of the bone skeleton;
recovery of the body after prolonged use of drugs and past viral diseases.

Like any other product, halibut has such contraindications as:

diseases of the liver and kidneys;
inflammation of the digestive system;
allergic rash;
hepatitis;
high blood pressure;
excess body weight;
individual intolerance.

calories

There are 200 calories in 100 grams of the product. The amount of proteins is 13 grams, fats - 16 grams and carbohydrates - 0. The volume of organic water reaches 70 grams, and ash - 1 gram. The smallest number of calories is in the meat of the Pacific species. People who are watching their body weight or are on various diets should give up fried fish, the calorie content of which can reach 800 calories. The daily serving size for an adult is 250 grams.

habitats

The habitat of representatives of this species of fish is the northern seas, which wash the eastern and northern shores of Russia. In the northern latitudes of the Atlantic and North Oceans, near the coasts of Iceland and Greenland, you can see the halibut, as well as in the waters of the Barents Sea. Pacific fish are found in the waters of the Pacific Ocean, as well as in the Bering, Japan and Okhotsk Seas, near Alaska and California. American halibut is found in southern waters Alaska, as well as in the Chukchi, Bering and Okhotsk Seas.

How is it different from flounder?

Halibut belongs to the Kambalov family, all members of which have common external similarities. Both fish are valuable food product and are widely used in cooking in many countries of the world. Biologists note a number of differences that you need to know when choosing seafood. Competent comparison is the key to choosing the right product. Features of the physical structure of the body of the halibut is as follows:

very long body;
mild asymmetry;
location of the left eye on the edge of the head.

The description of the flounder is characterized by the following features:

the location of the eyes on one side;
a long tail;
Availability a large number rays;
a high content of animal protein and a low level of fat particles.

The difference between these fish is the level of fat in the meat. Professional chefs prefer halibut meat, which is more juicy, tasty and fatty. Nutritionists advise paying attention to flounder, the calorie content of which is only 100 calories.

Halibut is a versatile type of fish that is widely used in cooking. This product belongs to delicacies and has a dense, juicy and tender meat structure, which has a sweetish aftertaste and white color. Fish can not only be fried, boiled and stewed, but also marinated, smoked, salted and made delicious fillings for pies. For delicious and healthy meals it is necessary not only to find delicious recipe but also choose the right seafood.

Signs of a quality carcass are as follows:

shiny skin;
transparent shell of the eyes;
lack of mucus on the skin and fins;
rapid recovery of the body surface after mechanical pressing;
lack of a large amount of ice and frost in the frozen product.

Professional chefs recommend buying whole fish or large cut pieces when buying. Fresh product has the best taste qualities, and fresh-frozen is in second place in the sales rating of this group of products. Dishes made from frozen fillets have low taste and low nutrient levels.

Frozen fish can contain more than 50 percent ice, which will turn into waste water when thawed. It is strictly forbidden to use to remove ice hot water or microwave. The best option for defrosting is the top shelf of the refrigerator. Experienced housewives use frozen pieces for stewing, which are placed in a boiling liquid.

The fins of fresh fish have a specific and pungent smell that should not frighten young housewives. Experienced housewives advise not to fry juicy and tasty fish, but to bake or stew. To get juicy fried dish experts recommend breading the meat in flour or breadcrumbs, and you can also use batter. For fast food for a juicy baked dish, it is enough to process the fish, rub it with salt and spices, bake in aluminum foil for 25 minutes. On the menu of many elite restaurants, you can see halibut fish soup, which is used high level popularity among customers of institutions. When forming various pastries with fish filling, it is necessary to close all edges well to prevent the inflow of tasty liquid and violation of the integrity of the flour product. Among seafood lovers, salted, dried and smoked fish are in special demand.

Decoration of any holiday table baked halibut with vegetables will definitely become. Each hostess can independently compile a vegetable set, depending on the taste preferences of the family and the purpose of the dish. Prepared fish must be cut into small pieces, grated with salt, pepper and greased with any vegetable oil. Selected vegetables can be put on a sheet with fish or stewed separately. The cooking time is no more than 30 minutes.

Halibut stewed in white wine has an original and unusual taste. This dish is included in the menu of all restaurants and is in demand and popular. Professional chefs recommend using cream sauce for baking and share the method of its preparation, which consists of such steps as:

combination of mayonnaise and yolks;
pour into a frying pan and add the required amount of butter;
add salt and whipped cream.

Fish wrapped in bacon and fried over an open fire will definitely become a delicious snack in nature, and halibut baked on hot coals, sprinkled with lemon juice and sprinkled with lots of greens can become a full-fledged replacement for a traditional barbecue. AT different countries world exist National dishes, which correspond taste preferences residents of this country, but all dishes have a spicy and original taste.